Directions

1Fill large pot with 5 quarts water; heat to boiling over high heat.

2Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. When butter stops sizzling, add onion and cook 15 minutes, stirring occasionally, until onion is soft and golden brown. Scatter in pancetta and cook 5 minutes longer or until brown and crisp. Add garlic and cook about 30 seconds or until fragrant.

3Use spatula to clear a spot in center of skillet. Add tomato paste and smear it on skillet bottom. Immediately scrape tomato paste off skillet. Paste should become even darker red, maybe even browned. If not, repeat until you see a color change. Stir tomato paste into onion mixture.

4Add sun-dried tomatoes and crushed tomatoes to skillet. Scrape bottom of skillet to dislodge any stuck bits. Stir in oregano and red pepper. Heat to a simmer and reduce heat to low, stirring occasionally, while you prepare pasta.

5When water in pot oven is boiling, add salt if desired. When water returns to a boil, add linguine. Stir immediately to make sure it doesn’t stick to itself or pan. Boil linguine 8 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.

Notes

Tips

Expert Tips

Why it Works: Tomato Paste
The Old World method of preserving the flavor of summer’s bounty was to peel, grind and dry tomatoes in the warmth of the southern sun. Tomato paste is still a powerful ingredient in your kitchen pantry—just as it was in Italy centuries ago—if used correctly. Used in excess, it gives an overly sweet and fruity flavor to sauces and gravies. For best results, combine tomato paste with fresh or canned tomatoes. A small amount, about 1 tablespoon to a pot of spaghetti sauce, deepens the tomato flavor without overwhelming other ingredients. To increase the flavor even more, cook the paste along with the onions at the beginning of your recipe.